The Ultimate Chocolate Cake Perfect For Easter

This entry is filed under Baking Recipes.


If you only bake one cake this Easter make it this one. It’s the ultimate chocolate cake and  quite possibly the greatest chocolate cake of all time, so good in fact that I’m re-publishing it here for 2014!

I know that’s a bit of a sweeping statement, but one bite of this deliciously rich, moist and utterly luscious cake will confirm you’re onto a winner and you will be powerless to resist its deep, dark, chocolately charms.

Chocholics say it’s totally orgasmic…

And I  agree. It’s also idiot proof anyone can make it and it’ll turn out brilliantly. Added to this it’s intensely chocolatey with a proper cake texture. By that I mean it’s moist yet ‘cakey’ with a bit of crumb.

I should point out that I’ve spent months recipe testing in order to bring you the best chocolate cake ever. I’ve made them all – Delia Smith’s, Rosemary Shrager’s, Nigella’s, Sophie Grigson’s,  and the River Café’s .  YET not a single one of them comes close to the cake I’m giving you here.

dsc05647a1Either the texture was wrong or they weren’t anywhere near chocolately enough. The wonderfully named Chocolate Nemisis from River Cafe came close in flavour, but the texture let it down. I’ve since been told it’s notoriously difficult to get right. If I’d known that in the first place I wouldn’t have attempted it!

But I digress.

The point is the chocolate cake you’re looking at here is pretty simple to make. It’s rich yet light because it doesn’t contain any flour (well only a tiny amount found in the breadcrumbs). Yet unlike other flourless cakes, there’s no faffing around whipping up egg whites or  careful folding in. You make it along the lines of a standard sponge. There’s nothing ‘A’ Level about it. It also slides effortlessly out the tin without collapsing in the process.

But what really grabs me most is the taste and texture. It is sensational!  I almost feel I should keep this recipe secret, it’s so good. But being a kind hearted kinda gal, I feel compelled to share it with you, so you can experience for yourself what a brilliant little cake it is.

I feel a cake as good as this deserves a decent topping. In this instance nothing less than a ganache will do. If you want to cover the sides of the cake as well, just make double the amount. The quantity I’m giving you here though, is enough for a decent sandwich filling and topping.


In a league of its own

One final point, you can either make a large cake, or split the mixture equally between two sandwich tins as I have done here. I can vouch that both work equally well.  If you’re making one large cake, cook it for 40-45 minutes otherwise cook for 30-35 minutes if using two sandwich tins.


Serving size: 10 slices
Preparation & Cooking Time: I hour
Effort Level: easy
Shelf Life: 4 days if you have the willpower!

250g butter – room temperature
250g caster sugar
250g 80% (cocoa) dark chocolate
250g ground almonds
100g fresh white breadcrumbs
6 medium eggs – room temperature
For The Topping
100g 70% (cocoa) dark chocolate
1 dessert spoon Tate & Lyle syrup
100ml double cream
10g butter

Electric mixer
20cm spring form cake tin or 2 sandwich tins
Food processor
Heat proof bowl to fit snugly over the saucepan
baking parchment or greaseproof paper

Here’s What You Do:
Preheat the oven to 190C/Gas 5, 170C if fan assisted

Grease and line a 20cm spring form cake tin or 2 sandwich tins with baking parchment.

Pour a small amount of hot water into a saucepan and place on a medium heat. Break the chocolate into small pieces and tip into a heatproof bowl then place the bowl over the pan of simmering water until melted (don’t let the bottom of the bowl touch the water).

Meanwhile, cut the softened butter into small pieces and tip into the mixing bowl with the caster sugar and start beating on the highest setting.

Next take the melted chocolate off the heat and place on the worktop to cool.

When the mixture is pale and creamy, start adding the eggs one at a time. Beat well between each addition (don’t worry if the mixture curdles it will return to normal when you add the chocolate and won’t affect the end result).

One all the eggs have been added slowly pour in the melted chocolate and mix well. Now fold in the ground almonds with the spatula, followed by the fresh breadcrumbs.

Pour the mixture into the prepared cake tin(s) and place on the middle oven shelf.

Leave to cook for 30-35 minutes if using the sandwich tins and 40-45 for a single cake tin. Pierce the centre with a knife and if it comes out clean the cake is cooked. Leave to cool in the tin(s) before carefully turning out on to the work top.

Meanwhile make the topping. Bring the cream just up to boiling point and take off the heat before it boils.

Break up the chocolate and blitz in the processor until fine. Stir into the hot cream, add the syrup and butter. Beat well until glossy. When cool spread over the cake.


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15 Responses to “The Ultimate Chocolate Cake Perfect For Easter”

  1. Uma says:

    Hello Shenagh, Yes you can, though it might be ever so slightly heavier in texture, but I guarantee it will still taste delicious. Let me know how you get on.

  2. Sheenaghhilldrith says:

    Hi uma can we use brown bread crumbs instead of white I do hope so it it sounds divine

  3. Sheenaghhilldrith says:

    Hello uma can we use brown bread crumbs for your flour less chocolate cake instead of white do hope so it sounds Devine.

  4. Bethany says:

    OHMYGOD – simply the best cake ever. It really is easy to follow the recipe and tastes every bit as good as you said it would – we made one over Easter and it was the first of many… there goes my waistline. Ah well all in a good cause. Thanks Uma

  5. Uma says:

    Hi Danny,
    The point I was trying to make is the addition of breadcrumbs make the cake lighter. Whereas flour would make it heavier. I hope you try it!

  6. Danny says:

    The only problem is it’s not flourless its got breadcrumbs in it !!!

  7. Jennie says:

    This really is an incredible cake! I had a bit of an eventful time making it for Easter. As usual I left it until the 11th hour – 10.30 on the Saturday night and Tesco was shut!
    My butter wasnt soft enough and the mixer chucked it all round the kitchen, I didnt have enough ground almonds so had to grind up some flaked ones and I think they were a bit stale. Also I left the crusts on when I made the breadcrumbs, but I’d promised to make it so had to carry on……..
    It looked ok when it came out but I thought I’d put black cherry jam in the middle and mini eggs on top to distract people from possible disaster.
    I neednt have worried – it was wonderful. I know what Uma’s tasted like so I knew it wasnt quite as good as the original but everyone loved it and I know they weren’t being polite as it dissapeared very quickly.
    I’ll check ingredients before I make it next time ……..

  8. I adore chocolate cake and this is without doubt the best ever recipe for a sublime, indulgent lick the plate clean moment. If you enjoy comfort eating this is it … every scrummy last crumb of it. Easters my excuse for making another one!

  9. Uma says:

    Hello Ginger,

    Whatever you do, don’t add treacle!! It’s too bitter and will spoil the taste. Tate & Lyles is a brand name for golden syrup. Otherwise you could use corn syrup or a little honey. Actually you can just about get away without adding any of these, but I think just a smidge brings the sweetness dark chocolate needs. Taste it and see.

  10. Ginger says:

    If this tastes as good as it sounds it will, I just gained 5 pounds. Oh wait! Why worry…I likely won’t get more than one slice anyway. ~*wink*~

    I have a question Uma…the Tate & Lyle syrup. Would that be what we, in the US call molasses or black treacle? I have some of that right now but don’t want to use it if it’s wrong.

  11. Jennie says:

    This really is the Ultimate chocolate cake. I didnt think that I could make mine taste as good as yours but it did! Only trouble – it didnt last long 🙂

    I am making it again for Easter and am going to decorate it with mini eggs.

  12. Janice says:

    Well you certainly gave that a BIG thumbsup Uma lol! Sounds really interesting, I’ve never made a cake that contained breadcrumbs, I’m intrigued. What I don’t need is to eat chocolate cake right now, so may save this for when we have visitors or a birthday.

  13. Uma says:

    Hi Nick,

    Yes you definitely must. I can’t begin to tell you how good it is. I gave some to the ladies who came to my cooking class and to a friend who popped by later. Eveyone said it was the best chocolate cake they’d ever tasted and begged me for the recipe. Be sure to buy chocolate that’s 80% cocoa

  14. Nick Stroude says:

    Oooooh! . . . . Ooooooh! . . . . . OooooOoooh!

    That looks absolutely fabulous – and I just got the ingredients for the Simnel cake. Maybe I should have a go at this and serve the other Easter visitors the Simnel Cake?


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